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Go Around the World Without Leaving New York

<div class="image align_left"><img src="http://nymag.com/images/2/daily/food/07/10/12_stove_sml.jpg"/></div>
This week&#8217;s issue, appropriately, spans the globe. The foodie&#8217;s guide to traveling tells you where to eat in vacation spots from Taipei to the Berkshires, but really, there&#8217;s no need for you to even leave town. Adam Platt is turning Japanese (we really think so) with a double review of <a href="http://nymag.com/listings/restaurant/soto/">Soto </a>and <a href="http://nymag.com/listings/restaurant/barfry/">BarFry</a>; Gael Greene stops into <a href="http://nymag.com/listings/restaurant/pamplona/">Pamplona</a> to run with Alex Ure&#241;a&#8217;s newly mainstreamed cuisine; and Rob and Robin (in a new feature called "Tools of the Trade") describe in detail the secrets of a new oven brought over from Italy to <a href="http://nymag.com/listings/restaurant/Una-Pizza-Napoletana/">Una Pizza Napoletana</a>. Meanwhile, grapes and white truffles abound, there are two restaurants on Avenue B, and all is good with the world, or at least our little corner of it in <i>New York</i>.

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You call that a pizza oven? THIS is a pizza oven Photo: Jeremy Liebman

This week’s issue, appropriately, spans the globe. The foodie’s guide to traveling tells you where to eat in vacation spots from Taipei to the Berkshires, but really, there’s no need for you to even leave town. Adam Platt is turning Japanese (we really think so) with a double review of Soto and BarFry; Gael Greene stops into Pamplona to run with Alex Ureña’s newly mainstreamed cuisine; and Rob and Robin (in a new feature called "Tools of the Trade") describe in detail the secrets of a new oven brought over from Italy to Una Pizza Napoletana. Meanwhile, grapes and white truffles abound, there are two restaurants on Avenue B, and all is good with the world, or at least our little corner of it in New York.